Punjabi Aloo Amritsari is the spicy blend of potatoes, besan and spices. This recipe is one of the most famous delicacy of Punjabi cuisine and is great to serve with roti or butter naan.

Preparation time: 10 minutes
Cooking time: 20 minutes
Makes 4 servings

Ingredients:

• 4 potatoes (Aloo)
• 2 tbsp bengal gram flour (besan)
• 1 tbsp ginger-garlic paste
• 2-3 green chillies chopped
• 2 onions thinly chopped
• 2 cups tomato chunks
• 1/2 tsp cumin powder
• 1/2 tsp Anardana Powder
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala powder
• A pinch of ajwain
• A pinch of baking soda
• 1/4 tsp dry mango powder
• 1 tbsp fresh coriander leaves chopped
• 1 tbsp ghee
• 1 tablespoon kokam
• Oil for frying
• Salt to taste

How to make Punjabi Aloo Amritsari:

1. Chop aloo in big chunks. Combine the besan, salt, cumin powder, ajwain, anardana powder, red chilli powder, turmeric powder, coriander powder, baking soda and 1/2 tsp of ghee. Gradually add water and make a thick batter. Soak kokam in water and keep aside.
2. Melt the remaining ghee in a non-stick pan. Fry the chopped onion until translucent. Add chopped green chillies, tomatoes and remaining ingredients.
3. Add prepared besan mixture along with chunks of aloo. Add sufficient water to make a curry. Also add soaked kokam. Cover the pan and cook for about 6-7 minutes on low flame.
4. Serve on the bed of steamed rice.

Chef Tips:

1. Another way to make this delicious Punjabi delicacy is you can boil the potatoes, mash and mix with gram flour and spices, fry and then dip in the gravy.
2. You may dollop the dish with butter just before serving.